Tag: polenta

Millefeuille of Montasio recipe, lettuce and polenta – Italian Cuisine

Millefeuille of Montasio recipe, lettuce and polenta

  • 750 g Montasio Dop
  • 250 g milk
  • 120 g flour for quick polenta
  • 100 g lettuce
  • 50 g fresh cream
  • 20 g walnut kernels
  • salt
  • extra virgin olive oil

To prepare Montasio millefeuille, lettuce and polenta, cook the polenta with milk, a pinch of salt and 1 tablespoon of oil; pour it on a sheet of wet parchment paper, wrung and greased with a drizzle of oil. By wrapping the paper over the polenta, form a large salami about 8 cm in diameter. Let it cool by turning it occasionally to prevent it from flattening.
Eliminate parchment paper and cut the polenta salami into slices about 0.5 cm thick. Roast them on a hot plate for 1-2 minutes per side.
Keep 40 g of Montasio aside, cut the rest into very thin slices (20 g each) and trim them into squares of a size similar to polenta discs. Peel the lettuce and break it up. Blend the walnuts with about 60 g of oil.
constructed 12 puff pastry: on a polenta disk, overlap, alternating them, slices of cheese and lettuce; season between layers with the walnut oil and close with a disc of polenta.
melt in a saucepan the Montasio kept aside and cut into small pieces together with the cream and the remaining walnut oil and pour it on the puff pastry.
Garnish to taste with some walnuts and serve immediately.

White polenta pizza recipe with salami – Italian Cuisine

White polenta pizza recipe with salami

  • 400 g longed for white corn flour
  • 400 g Peeled
  • 350 g Salamelle
  • 120 g Mozzarella
  • Half onion
  • Garlic
  • Laurel
  • Thyme (or marjoram)
  • Dry white wine
  • Extra virgin olive oil
  • salt
  • pepper

Bring 1.6 liters of water, 2 tablespoons of oil, a pinch of salt and 1 bay leaf to a boil, then remove the bay leaf and pour in the flour. Cook the polenta for 45-50 ', then distribute it in 2 cake tins (ø 20 cm) greased with oil, level it to 2 cm thick and let it cool ("pizzas").

Chop the onion and fry it in a pan in a veil of oil with 1/2 bay leaf, 1 clove of garlic and a few sprigs of thyme. Then add the peeled tomatoes and the sausages, 2 glasses of wine and cover with water. Cook uncovered for 1 hour and add salt to the end.

Drain the sausages, peel them if you want and cut them into rounds. Turn the "pizzas" onto a baking tray covered with parchment paper. Spread the sauce, the slices of salami and the sliced ​​mozzarella on top. Bake them at 200 ° C for about 10 minutes, taking them out of the oven when the mozzarella begins to melt. Complete with a minced pepper.

How to make polenta – Italian cuisine – Italian Cuisine

How to make polenta - Italian cuisine

Polenta is a poor dish from our culinary tradition. Here's how to prepare it to perfection

There polenta it's always a good idea! The most typical dish of the cold seasons, it is also good cold or toasted. Based on cereal flour and water, it is a poor dish characteristic of the northern regions of Italy, in particular Lombardy and Veneto.
Easy to prepare, but for which it takes some time, it goes well with meat (especially game), but also of fish, replacing the bread.
To find out how to prepare real polenta, continue reading below while browsing our gallery to find out tasty variations – both in the type of flour and in the type of seasoning – of this "poor" dish, but rich in taste.

How to make polenta

Polenta is a dish that requires very few ingredients, and very cheap, but a lot of time and patience to make it in a workmanlike manner. First, pay attention to the proportions between water and flour. For 4 people, you need 400 g of corn flour, but for the water it depends on the grain: for the coarse grain it takes 1.8 liters of water, for the medium grain 1.6 liters and for the fine grain 1 , 2 liters. Let's start: boil the water in a copper pot with a little salt. As soon as the water boils, pour the flour in rain, little by little, and stirring with a whisk vigorously, to avoid lumps. At this point, lower the heat to the minimum, but continue to mix the polenta with a wooden spoon, always in the same direction, so as not to attack it. It will take about an hour for it to be ready. Check it: if it is too dry, add a ladle of boiling salted water to lengthen it; if on the contrary, it was too watery, it should be left on the fire a little longer. Now is the time to pour it and distribute it on a wooden cutting board; after letting it cool down a little, serve it cut into slices.

Is polenta gluten-free?

On paper, polenta is gluten-free, therefore indicated to be consumed by celiacs too. But you must be very careful: to be truly risk-free, polenta must be prepared with certified farm flour, without contamination during the manufacturing process. So, beware of the pre-cooked one, often prepared by mixing flours and starches of different origins. To be sure, the flour box must bear the wording "gluten free".

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